FREEZE-THAW EFFECTS ON MASS-TRANSFER RATES DURING OSMOTIC DEHYDRATION

被引：43

作者：

LAZARIDES, HN

MAVROUDIS, NE

机构：

[1] Dept. of Food Science & Technology, School of Agriculture, Aristotelean University of Thessaloniki, Thessaloniki, 540 06

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期

关键词：

APPLES; OSMOTIC DEHYDRATION; CONCENTRATION; FREEZE-THAW; MASS TRANSFER;

D O I：

10.1111/j.1365-2621.1995.tb06239.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.

引用

页码：826 / &

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